WEKO3
AND
アイテム
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微生物の生産する一凝乳酵素標品の一般特性
http://hdl.handle.net/10091/2253
70843e33-33a2-4796-99e9-eb04f519ba38
名前 / ファイル | ライセンス | アクション | |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-03-03 | |||||
タイトル | ||||||
タイトル | 微生物の生産する一凝乳酵素標品の一般特性 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | departmental bulletin paper | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Milk-Clotting and Proteolytic Properties of an Enzyme Prepared from Microbe | |||||
著者 |
細野, 明義
× 細野, 明義× 石田, 哲夫× 鴇田, 文三郎 |
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出版者 | ||||||
出版者 | 信州大学農学部 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 信州大学農学部紀要 6(2): 101-110(1969) | |||||
書誌情報 |
信州大学農学部紀要 巻 6, 号 2, p. 101-110, 発行日 1969-12-25 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 微生物(Bacillus sp.)の生産する一凝乳酵素(MR)の一般特性について試験し,それらを外国製レンニン(HR)ならびに国産レンニン(NR)の場合と比較検討し,MRの実用性について論じた。結果は次の様に要約される。(1)MRの凝乳力価はHRならびにNRに比べて約4倍の強さがあり,凝乳力においてはHRとNRよりもはるかに優れていた。また,MRの作用至適温度は70℃付近の高温にあり,かつ80℃においてもかなり強い活性を示した。しかしながら,耐熱性の点からみると,MRの熱安定性はHRとNRよりもむしろ少ない傾向にあった。さらに,MRの脱脂乳に対する凝乳性は,HRおよびNRの場合と同様,脱脂乳のpHが酸性側に傾くにつれて増大した。(2)MRの脱脂乳に対する凝乳性は,Ca-イオンの存在によって顕著に増大し,Na-イオンもまたMRの凝乳性を増大させた。しかしながら,K-イオンはMRの凝乳性を著しく低下させ,K-イオン量が75mg%以上でMRの凝乳性は完全に消失した。(3)MRはかなり強いたん白質分解性を有していることが認められ,このことは,チーズ製造に適用する上で解決すべき一つの欠陥と思われた。 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | This paper described the milk-clotting and proteolytic properties of an enzyme (MR) prepared from Bacillus sp. and compared them with those of such the calf rennins as a foreign rennin (HR) and a domestic rennin (NR), thereby the utility of MR as a rennet replacement enzyme was discussed. The results obtained were summarized as follows (1) MR was found to be generally superior to the animal" yennins in the milk -clotting activity, that is, the rennin activity of MR was approximately four times stronger than that of either HR or NR at 35℃. Optimum temperature for the milk-clotting activity of MR was around 70℃ and the enzymatic activity was fairly observed even at 80℃. However, MR was inferior to HR and NR in the thermostability. The milk-clotting activities of MR, HR and NR increased with decreasing of pH, so far as the activities were measured at various pH's between 6.15 and 6.85. (2) The milk-clotting activity of MR fairly increased by Naz and remarkably increased by Caz z , whereas Kz completely inhibited it at the concentration of 75mg%. (3) Relatively strong proteolytic activity was observed in MR. From this fact it is pointed out that further basic experiments on MR are necessary for the practical use of MR As a rennet replacement enzyme. | |||||
資源タイプ(コンテンツの種類) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0583-0621 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00121352 |